top of page

Strawberry Shortcake Trifle

Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!

The perfect dessert for a warm May evening, this strawberry shortcake trifle will be a yummy cap to dinner. Each ingredient works beautifully with the others to create a treat you will not soon forget. I bought a loaf pan sized angel food cake at the store and it worked well with half-ing the rest of the ingredients. If you want to serve individual dessert cups for each guest at a party I recommend preparing the trifle in Mason jars. The jars provide a simple to serve solution each guest is sure to enjoy.

Strawberry Shortcake Trifle
Download PDF • 1.68MB

Makes 12 Servings

Preparation Time: 25 minutes

Cost: $10

Ingredients for the cake:

*We recommend buying one angel food cake from your local store

*2 pounds strawberries, chopped (about 5 cups)

Ingredients for the strawberry sauce:

*1 pound strawberries, pureed

*1/2 cup sugar

*3/4 teaspoon vanilla extract

Ingredients for the whipped cream:

*2 3/4 cups heavy whipping cream, cold

*1 1/2 cups powdered sugar

*1 tablespoon vanilla extract

Preparation for the strawberry sauce:

*Add strawberry puree, sugar and vanilla extract to a medium saucepan.

*Cook over medium heat until it begins to boil, stirring occasionally.

*Allow sauce to boil for one minute, then remove from heat and set aside to cool

Preparation for the whipped cream:

*Add heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

To assemble the cake:

Layer everything in the trifle dish in this order:

*Cubes of cake on the bottom, then about half of the chopped strawberries, followed by about half of the strawberry sauce, then about half of the whipped cream.


*Add a few additional strawberries on top as decoration.


Recipe and Taste Tester - Alina Gersib


bottom of page